Tuesday, January 11, 2011

We love beef stroganoff, but I've really struggled to find a good recipe. I love this version! This recipe has a bit of a laundry list of ingredients, but don't let that scare you off. This is super easy and delicious enough to serve to company! I have decreased the amount of sour cream called for in the original because I think it overwhelmed the other flavors and increased the mushrooms because I love them! My roast was frozen solid so I cooked it on high for 2 hours and then on low for another 6 hours.

Season beef roast with salt and pepper. Place in slow cooker with 1 cup of water. Cook on low for 8 hours or on high for 4 hours. Remove roast from slow cooker and slice (or dice) in to strips (or chunks).

Melt butter in a large pot. Cook onions, mushrooms and garlic for a few minutes, then add in 1/4 cup beef stock. Continue to cook until softened. Whisk in flour and cook for 2 minutes, whisking constantly. Add 1 cup broth, lemon juice, and vinegar and stir to combine. Add in sour cream and salt and pepper to taste. Heat through, but do not boil.